Monday, May 20th

This recipe was submitted by Ellexis, a past whole-foods pastry and baking teacher at Rooted Nutrition classes. She’s kindly sharing more of her baking adventures with us and posting recipes! To be honest, I have been baking less and less lately, but this type of recipe is more my style. NO baking, no flour at all, not a lot of fuss, and chocolate-y, nutty goodness results!

Download/Print Recipe Here

Nuts and seeds in general are great sources or protein and good fats I don’t mean to scare you off of eating them with what I am about to say- but as with so many things in nutrition, healthy food is not only what you eat, how much of it you eat. Healthy food is also how you prepare it that really makes a difference to the taste and to your health.

Nutrition Note: Why I use roasted nut butters, not raw

So, I moved to Ottawa for the summer and am in an apartment with limited appliances (coffee maker and toaster oven). When I developed a hankering for peanut butter squares, I had to get creative with something simple that I could make using the old fashioned form of mechanical energy  ( hands!). I developed these babies that I am dubbing “posh” because they use high quality dark chocolate, whole roasted peanuts and a nice alliteration. Certainly, I would encourage using any other nuts or a combination. Peanuts and cashews would be great.

Posh Peanut butter and dark chocolate squares (V, GF)

Yield= 9 servings (or less if you want larger pieces)

Peanut layer

1 1/4 cups roasted, unsalted organic peanuts (or sub your favourite nut)

1/2 cup organic quick cook oats (gluten free) (Andrea’s note- if you want to make this grain-free, just sub equal amount unsweetened, shredded coconut)

1/4 cup organic peanut butter (or your favourite nut butter)

pinch of sea salt (adjust to taste)

2 Tbsp organic maple syrup

1/4 cup organic virgin coconut oil

Chocolate topping

4oz of dark chocolate- 60% minimum

1 Tsp organic virgin coconut oil

2 Tbsp crushed peanuts (or nuts)  for garnish, if desired


1. Get prepped:  Line your 8″ by 8″ pan with baking (parchment) paper. Set aside.

2. Make the nut butter filling: Chop peanuts roughly by hand (or whiz briefly in your food processor. Don’t be too enthusiastic as you want rough chunks, not dust or butter…but if you do go too far, just work with it!)

3. Set the filling: Dump roughly cut peanuts into a bowl with peanut butter, salt, maple syrup and melted coconut oil.  Mix well until completely combined (your hands work best). Dump this mixture into prepared pan and smooth with the back of a spoon so it is level.  Refrigerate until set (20mins or so).

4. Make chocolate topping: When the peanut layer is set, roughly chop your chocolate and melt over a bain marie (this is just a fancy term for putting a non-plastic bowl over a pot of simmering water and melting your chocolate in the bowl, gently.) When the chocolate pieces start to melt and you can mix into a paste, add the coconut oil. Stir well until completely combined. Pour chocolate mixture over the peanut layer and smooth (a spoon works  just fine). At this point you can garnish by sprinkling chopped peanut pieces all over or leave it plain.

5. Set and enjoy! Refrigerate slice until chocolate layer as set. Remove entire slice from the tin before cutting into squares and use a hot knife to prevent the chocolate from splintering.




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